CN216020408U - Frying pan - Google Patents

Abstract

Cooking is the basic cooking skill of Chinese, and the frying pan is a necessary tool for hundreds of millions of families in China. The existing frying pans are all open, high-temperature oil stains are easy to splash outwards, heat dissipation is fast, gas and electricity charges are wasted, and meanwhile, a lot of water vapor and grease are produced for a kitchen. The utility model discloses a stew frying pan, including three major components of pot cover, the pot body, shovel, its characterized in that pot cover has circular lid, handle, rotatory cross to constitute, and the pot body has heat conduction pot and heat-preserving container to constitute, and the shovel is the arc structure, and the heat conduction pot inboard is just hugged closely to arc size. The food is covered by a pot cover and then fried by adopting a stewing and frying mode, so that the water vapor oil stain can be prevented from overflowing. Then the heat-conducting pan is surrounded and erected on the cooking bench for 360 degrees by using a heat-insulating barrel made of heat-insulating materials such as ceramics with attractive and elegant appearance, so that the heat of flame is not leaked. Not only saves energy, but also shields the black pan bottom caused by flame. The utility model integrates the functions of frying, boiling and stewing, and can be directly eaten as a bowl for holding dishes.

Description

Frying pan

The technical field is as follows: cooking and frying cooking skill industry

Background art:

the cooking is the basic cooking skill of Chinese, and the frying pan is a necessary tool for hundreds of millions of families in China, plays an important role in the aspect of continuing Chinese catering culture, and occupies an irreplaceable position. Then, the existing frying pans are all open, and have three defects;

1. when the dish is fried in an open mode, high-temperature oil stains are easy to splash outwards, clothes are polluted, and people can be scalded.

2. When the dish is cooked in an open manner, the heat dissipation is fast, so that much water vapor and grease are produced for a kitchen while the gas and electricity charges are wasted.

3. The open type frying pan has large volume, brings inconvenience to washing and storage, and has inconspicuous appearance and inconsistent decoration of modern families.

SUMMERY OF THE UTILITY MODEL

The utility model has four major advantages;

1. the utility model adopts a stewing and frying mode, covers the food to be fried with a pot cover and then fries the food to prevent water vapor and oil from splashing outside.

2. The utility model discloses a heat preservation energy-saving is on the top of a kitchen range with 360 encircles of heat conduction pot on "heat-preserving container", and the top of a kitchen range heat is leaked when not making the dish frying, both the energy can be saved, can ensure the interior heat of pot more than quick release again.

3. Elegant appearance this utility model adopts thermal insulation materials such as pottery to make "heat-preserving container", and the black pot bottom that flame leads to is sheltered from including, outward appearance elegant appearance.

4. The utility model can be used for frying, boiling, stewing and holding, has the advantages of miniaturization design, and simultaneously has the function of holding vegetables, thereby not only saving the process of washing the pot, but also preserving the heat of delicious dishes before eating.

The structure of the utility model

The utility model is divided into three parts; a pot cover A, a pot body B and a shovel C.

The cooker cover A is a circular cover body and can adopt a plane type or a dome type, a plurality of air outlet holes D are uniformly distributed on a plurality of concentric compasses near the circle center, and a hole is reserved in the center of the circular cover body and used for mounting a handle E. The handle E is connected with a rotating cross F tightly attached to the lower part of the pot cover A through a central hole of the circular cover body, and the rotating cross F can be provided with air outlet holes D with the same number as the pot cover A.

The pot body B is composed of a heat conduction pot I and a heat preservation barrel G, the heat conduction pot I is a pot body which is made of heat conduction materials and has an arc-shaped longitudinal section, and four holes are uniformly formed in the upper edge of the heat conduction pot I and used for fixing the heat conduction pot I on the heat preservation barrel G. The two fixing pins K firmly fix the heat-conducting pot I through two symmetrical holes, can be used for carrying and can also fix the shovel C so that the shovel C cannot rotate; the other two holes are used for mounting a shovel C in a penetrating way. The heat-insulating barrel G is of a barrel-shaped structure, the lower part of the heat-insulating barrel G is separated from a cooking bench by a stand H to ensure smooth air inlet and outlet, the inner diameter of the barrel is equal to the diameter of a pot opening of the heat-conducting pot I, the heat-conducting pot I is surrounded by 360 degrees in the horizontal direction, the vertical direction is higher than the longitudinal height of the heat-conducting pot I, and flames on the cooking bench can be completely covered at the bottom of the heat-conducting pot I and in the heat-insulating barrel G. Four holes are designed on the top of the heat-conducting pan and are equal in height to openings on the edge of the heat-conducting pan I, and the four holes are used for installing a fixing pin K and a rotating shaft L which is installed by a shovel C in a penetrating way. The position of the inner side of the barrel, which is slightly higher than the opening of the heat conducting pot I, is provided with a clamping edge J which is used for limiting the moving range of the shovel C, and the clamping edge J can be designed into a non-full circular edge which is tightly attached along the inner side of the heat insulating barrel G and is horizontally arranged, so that a gap is reserved for facilitating the pouring of food.

The appearance of the shovel C is also of an arc-shaped structure, the arc-shaped size of the shovel C is just tightly attached to the heat conducting pot I, the horizontal rotating shaft L with two fastened ends penetrates through the heat conducting pot I and the heat preservation barrel G and is fixed by the fastening nut N, the rotating shaft L at one end can be provided with the rocking handle O and can also be connected with a motor to drive the shovel C to work. The cross section of the shovel C is in an axe shape with three arc surfaces, the arc shape of the bottom edge of the shovel C is tightly attached to the heat conducting pot I, a fixing pin nut Q is arranged on the central point and used for fixing the shovel C, and the other two arc surfaces are used for shoveling food to roll over when the shovel C reciprocates.

Drawings

FIG. 1 is a side view of a pot

The shovel C is designed in the pot, and the pot cover A can be covered during the cooking process, so that oil stains and water vapor in the pot can be prevented from overflowing. The multifunctional pot can be used for frying dishes and stewing and boiling, and has multiple functions.

The design of the 'footing H' can be placed on a cooking bench, so that air can freely enter the pot bottom. Or can be directly placed on the dining table, so that the pot bottom and the dining table are kept at intervals to prevent the pot bottom from scalding the dining table.

The two fixing pins K and the two fastening nuts N can fix the heat-conducting pot I and the shovel C and also can play a role in carrying, so that the whole pot is convenient to carry.

The novel food bowl can be made into various sizes, and the small-sized design can also play a role of containing a dish bowl, so that the novel food bowl is like an earthen pot and can be directly connected with a pot to be served on a dining table for eating. The design of large scale can be adopted, and the operation of a time control motor driving the shovel C (the function is patented in the subsequent product development) can be realized, so that the semi-automatic stir-frying function is realized.

FIG. 2 is a plan view of the pot body B

The arc of the shovel C is closely attached to the heat conducting pot I and arranged along the diameter direction, the rotating shafts L at two ends are erected on the heat insulating barrel G and can rotate freely, and when the rocking handle O rotates clockwise and anticlockwise, the arc of the shovel C is attached to the bottom of the heat conducting pot I and moves back and forth up and down between the pot bottom and the pot opening from left to right and then from right to left so as to continuously shovel food to turn over in the pot. In order to prevent the moving range of the turner C from exceeding the heat-conducting pot I, the inner side wall of the heat-insulating pot G above the pot opening is provided with a clamping edge J to limit the turner C to move only in the pot, and two rotating shafts L are respectively provided with a fastening nut N to fasten the turner C on the heat-insulating pot G.

FIG. 3 is a cross-sectional view of the shovel C

The arc bottom edge of the heat conducting pan is tightly attached to the bottom of the heat conducting pan I, so that all the cooked and fried food can be shoveled and turned over, and the arc bulges in bilateral symmetry can ensure that the food can be easily shoveled without being placed on the shovel C during the back-and-forth movement.

Figure 4 is a top view of the pot lid A

The pot cover A is vertically clamped in the handle E and the rotating cross F, and the handle E can not only lift the whole pot cover A, but also fasten the rotating cross F to enable the pot cover A to rotate left and right. When the rotating cross F is overlapped with the air outlet hole D on the pot cover A, steam in the pot can be discharged outwards, and the steam cannot be discharged in an irregular mode.

The specific implementation mode is as follows:

one, assembly

The bottom of the heat-insulating bucket G is placed on a horizontal desktop in an upward mode, the opening of the heat-conducting pot I is placed on the clamping edge J in a downward horizontal mode, and then the heat-conducting pot I and the heat-insulating bucket G are fixed firmly in a left-right mode through two fixing pins K through hole positions of the heat-conducting pot I and the heat-insulating bucket G. Then, the rotating shafts L fastened at the two ends of the shovel C respectively pass through the other two hole sites and are screwed and sleeved by the fastening nuts N, so that the shovel C can be driven to rotate around the rotating shafts L. Then the rocking handle O and the pot cover A are arranged on the turned body.

Second, braised and stir-frying

The center of the bottom of the stewing and frying pan is arranged above the flame of the cooking bench, a pan cover A is covered, and then a rocking handle O is slowly rotated left and right, so that the food in the pan is rolled. If the steam in the pot needs to be released, the rotary cross F is rotated by the handle E, so that the air outlet holes D of the upper layer and the lower layer are overlapped. For a small-sized 'stewing and frying pan', a 'shovel C' can be fastened at the back of the lower edge of the 'clamping edge J' and directly put on a dining table for heat preservation and the like, and then another 'stewing and frying pan' is used for frying the next delicious food. For large-scale designed braising-frying pan, the next dish needs to be fried after being washed.

Third, washing

The inner side of the braised and stir-fried pan can be directly washed by tap water, if the pan bottom needs to be cleaned, the heat-conducting pan I can be taken out only by dismounting the two fixing pins K and the two fastening nuts N.

Claims (4)

1. The stewing and frying pan comprises three parts, namely a pan cover, a pan body and a shovel, and is characterized in that the pan cover is composed of a circular cover body, a handle and a rotary cross, the pan body is composed of a heat conducting pan and a heat insulating barrel, the shovel is of an arc-shaped structure, and the size of the arc is just close to the inner side of the heat conducting pan.

2. The pot as claimed in claim 1, wherein the turner is arranged in the pot along the diameter direction, the same concentric arc and arc curvature radius of the turner and the heat conduction pot make it move close to the heat conduction pot to reach each corner of the inner side of the pot, the rocking handle outside the pot can drive it to move by the rotating shaft passing through the hole on the heat conduction pot and the heat preservation barrel, and the frying can be carried out by covering the pot.

3. The simmering pan as claimed in claim 1, wherein the heat-insulating barrel is made of a material with low thermal conductivity; the barrel-shaped structure horizontally surrounds the heat-conducting pan for 360 degrees, and can cover the flame of the cooking bench in the heat-conducting pan without leakage; the lower part is separated from the cooking bench by a vertical spacing foot to ensure the smooth air inlet and outlet.

4. The simmering pan as claimed in claim 1, wherein the cover body on the pan cover and the design of the air outlet holes on the upper layer and the lower layer of the rotating cross enable the air outlet amount to be controlled.

Images